Description
Apple Pie Enchiladas Dessert is a delightful fusion of classic apple pie flavors and the fun, hand-held convenience of enchiladas. Soft flour tortillas are filled with a cinnamon-spiced apple mixture, baked to golden perfection, and drizzled with a sweet caramel sauce, making a comforting and nostalgic dessert perfect for any occasion.
Ingredients
Scale
Filling Ingredients
- 2 cups peeled and diced apples (about 3 medium apples)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Assembly Ingredients
- 4 large flour tortillas
- 1 cup caramel sauce (store-bought or homemade)
- Vanilla ice cream (for serving, optional)
Instructions
- Prepare the apple filling: Peel and dice the apples, then toss them in a bowl with granulated sugar, ground cinnamon, ground nutmeg, and lemon juice. Let the mixture sit for 10 minutes to allow the sugar to draw out juices and create a syrupy texture.
- Cook the apples: Melt butter in a large skillet over medium heat. Add the apple mixture and cook, stirring occasionally, for 5-7 minutes until apples soften but remain tender. Add brown sugar and water, stir, and simmer for 3-5 minutes until the mixture thickens slightly. Remove from heat and stir in vanilla extract and nuts if using. Set aside to cool.
- Preheat the oven: Heat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Assemble the enchiladas: Lay a tortilla flat and spoon about 1/4 cup of the cooled apple filling onto its center. Fold the sides over the filling and roll from bottom to top to form a neat package. Place each rolled tortilla seam-side down in a greased 9×13 inch baking dish, arranging them snugly but not overcrowded.
- Make the sauce: In a small saucepan, combine any remaining apple filling syrup with additional brown sugar and a splash of water. Heat over medium heat until bubbling, then simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
- Bake the enchiladas: Pour the prepared sauce evenly over the rolled tortillas in the baking dish, covering well. Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil for the last 5 minutes to allow the tops to crisp slightly. Once baked, let the enchiladas cool for a few minutes.
- Serve: Serve warm, drizzled with caramel sauce and, if desired, topped with a scoop of vanilla ice cream for an extra indulgent touch.
Notes
- Feel free to mix and match your favorite apple varieties for the filling; Granny Smith and Honeycrisp are recommended for balanced sweetness and tartness.
- Add a pinch of ground ginger or allspice to the apple mixture for an extra flavor twist.
- Prepare the enchiladas ahead of time and store refrigerated before baking; bake a few minutes longer if taken directly from the fridge.
- Chopped nuts add texture and flavor but are optional.
- Serve with vanilla ice cream or whipped cream to elevate the dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie enchiladas, apple dessert, baked apple recipe, cinnamon apples, sweet enchiladas, apple pie twist, caramel apple dessert
